Description
Delightfully spooky and delicious, Ghost Cookies are rich black cocoa sugar cookies rolled in sugar and topped with creamy white chocolate ghosts. These cookies combine the deep, chocolatey flavor of black cocoa with the sweetness of white chocolate, making them perfect for Halloween or any fun occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Black cocoa powder
Wet Ingredients
- 1/2 cup Unsalted butter, melted and cooled
- 3/4 cup Brown sugar, packed (light or dark)
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
Coating and Topping
- 1/3 cup White granulated sugar (for rolling)
- 1 cup White chocolate chips (good quality)
- 1/3 cup Heavy cream
- Black writing gel (available in baking section at Walmart)
- White food dye (optional)
Instructions
- Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and black cocoa powder. Set aside.
- Mix wet ingredients: In a large bowl, combine the melted and cooled unsalted butter, brown sugar, white granulated sugar, and pure vanilla extract. Beat in the large egg and egg yolk until the mixture is smooth and creamy.
- Combine dry and wet ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until fully incorporated and a dough forms. Do not overmix.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up, making it easier to shape.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Form and coat cookies: Scoop small portions of dough (about 1 tablespoon each) and roll them into balls. Roll each ball in the additional 1/3 cup white granulated sugar to coat thoroughly.
- Bake: Place the sugar-coated dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 8 minutes or until the edges are set but the centers remain soft. Avoid overbaking to maintain a tender texture.
- Cool cookies: Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prepare white chocolate ghosts: In a small saucepan over low heat or using a double boiler, melt the white chocolate chips with the heavy cream, stirring until smooth. Optionally add white food dye to achieve a vibrant white color.
- Decorate cookies: Spoon or pipe the white chocolate mixture onto the cooled cookies to create ghost shapes. Allow the white chocolate to partially set.
- Add ghost faces: Using black writing gel, carefully draw eyes and mouths on the white chocolate ghosts to complete the look.
- Final chilling: Place the decorated cookies in the refrigerator for 10-15 minutes to allow the white chocolate ghosts to harden before serving.
Notes
- These ghost cookies feature rich black cocoa cookies rolled in sugar for a delightful texture contrast.
- The white chocolate ghost topping adds a creamy sweetness and festive touch perfect for Halloween.
- Be sure to use good quality white chocolate for the best flavor and smoother melting.
- Room temperature eggs ensure better mixing and a tender cookie texture.
- Chilling the dough helps prevent spreading and makes rolling easier.
- Use black writing gel for precise and easy decoration of ghost faces.
Nutrition
- Serving Size: 1 cookie
- Calories: 211 kcal
- Sugar: 21 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 31 mg
